When Katharine Hepburn passed away in 2003, one tribute stood out from the rest. Her former neighbor Heather Henderson wrote in to the New York Times, sharing a story of how the actress convinced her to go back to Bryn Mawr after a trying semester.
Tucked at the end of the letter was an anecdote about Hepburn giving Henderson's father a brownie recipe when his dessert didn't pass muster. "Don't overbake them! They should be moist, not cakey!'' she said, as he wrote down the steps.
Fortunately, Henderson kept the recipe (below) for years, revealing it after Hepburn died. We recommend pairing it with a viewing of The Philadelphia Story.
Ingredients:
1/2 cup cocoa
1 stick butter
2 eggs
1 cup sugar
1/4 cup flour
1 cup broken-up walnuts or pecans
1 teaspoon vanilla
1 pinch of salt
How to make:
Preheat oven to 325 degrees. Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes. Mix in eggs, one at a time. Add sugar, flour, nuts, vanilla and salt. Pour into a greased 8x8 square pan. Bake 40 minutes. ''Don't overbake!'' They should be gooey. Let cool (an essential step) and cut into bars.
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As the digital director for Town & Country, Caroline Hallemann covers culture, entertainment, and a range of other subjects
